This creamy, dreamy, tropical green smoothie bowl is perfect for giving yourself a bright boost during the winter months! Mango and clementine add a tangy burst of flavour, and these nutrient-packed fruits are a great way of sneaking in some extra vitamin C during cold and flu season, too. Anti-inflammatory ginger is great for digestion, and avocado lends this smoothie bowl a thick, creamy texture. If serving to kids, you may want to omit the matcha green tea powder (due to its caffeine content) and ginger (which can be a bit spicy for little ones).

If you’d like a portable smoothie on-the-glow, feel free to thin it out with more liquid and pour into a thermos for easy drinking. Since there’s no banana in this smoothie, I find that it can be made the night before without impacting overall flavour and texture the next day.

INGREDIENTS

For the smoothie bowl

3⁄4 cup water*
1 heaping cup frozen mango chunks
1/3 cup packed avocado
1⁄2-inch piece peeled ginger, or to taste
1 cup packed fresh baby spinach
1 small clementine, peeled
1 very large pitted Medjool date**
3 ice cubes
1⁄2 tsp matcha green tea powder (optional)

For the toppings

Diced fresh mango
Vanilla Super Seed Granola*** or granola of choice
Raspberries, blueberries, and/or strawberries****
Hemp hearts
Clementines, segmented and chopped

DIRECTIONS

Add the water into a high-speed blender followed by the rest of the smoothie bowl ingredients. Blend on high until smooth.

Pour into a bowl and add toppings as desired. Serve and enjoy!

TIPS

* Feel free to use coconut water if you like a sweeter smoothie.

** If your blender has a hard time blending dates smooth, you may want to swap the date out for a teaspoon or two of pure maple syrup. It also helps to use a very fresh date as they’re softer and blend easier. You may also be able to omit the date all together and use coconut water as your base for sweetness.

*** You can find the recipe for this granola in Oh She Glows Every Day, p.

**** If fresh berries are out of season, feel free to use frozen or swap them with banana slices for your topping.

Nutritional value (per serving [2 1⁄2 cups], without added toppings): Calories 320; Fat 8g; Carbohydrates 61g; Protein 4g

Recipe by Angela Liddon, Canadian celebrity vegan chef. You can read our interview with her here.

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